Grilled Bone Marrow Recipes

GRILLED BONE MARROW

Grilled Bone Marrow image

This homely recipe takes bone marrow and transforms it into a rich and mouthwatering dish. Serve the grilled bone marrow simply with sea salt and toasted bread.

Provided by Huw Gott

Number Of Ingredients 1

Ingredients

Bone Marrow

Steps:

Heat a couple of tablespoons of vegetable oil and a small chunk of bone marrow in a large heavy pan, add 4 finely sliced onions and, stirring regularly, cook low and slow for an hour or so, until brown, sweet and soft, before seasoning to taste. Lightly season the exposed side of 4 marrow bones that have been split lengthways (by your butcher) and bake in a hot oven (200°C/400°F/ Gas 6) for 6 to 8 minutes until the marrow is soft. Top the marrow with your slow cooked onions and place under the grill until lightly singed on top. Sprinkle with sea salt (smoked sea salt if you have it) and serve with toasted sourdough bread.

GRILLED BONE MARROW WITH GARLIC PARMESAN CRUST

Grilled Bone Marrow with Garlic Parmesan Crust image

Get the delicious buttery flavor of Bone Marrow grilled over the fire with a zesty garlic & parmesan crust on top.

Provided by Derek Wolf

Categories Appetizer

Time 25m

Number Of Ingredients 7

Ingredients

4 Beef Marrow Bones (cut lengthwise)
½ cup of parsley (chopped)
4 garlic cloves (minced)
⅓ cup of olive oil
Salt & pepper (to taste)
Grated parmesan cheese (to taste)
Sourdough bread (if desired)

Steps:

Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into two separate piles for 3-zone indirect grilling.
While coals are heating up, mix parsley, garlic, salt, pepper and olive oil into a bowl. Lather this mixture over the top of the beef marrow bones and then grate your desired amount of parmesan cheese on top.
Place bone marrow in the middle of the 3-zone charcoal, then let cook for 10 minutes or until the marrow begins to simmer & bubble.
Pull bone marrow off & eat out of bone or place onto some sourdough bread. Enjoy!

ROASTED BONE MARROW WITH PARSLEY TOPPING

Roasted Bone Marrow with Parsley Topping image

Provided by Alton Brown

Time P1DT55m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

6 to 12 cups cold water
2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook's Note)
540 grams (about 4 cups) ice cubes
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 cup (25 grams) packed chopped fresh parsley
1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves)
1 tablespoon (10 grams) finely chopped inner celery stalk
2 teaspoons (5 grams) finely chopped lemon peel
1 teaspoon (6 grams) minced shallot
1 teaspoon (4 grams) minced garlic
1 teaspoon (5 grams) capers, drained and chopped
2 to 4 slices toasted bread
Flaky sea salt (or additional kosher salt), for serving

Steps:

Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.

ROASTED MARROW BONES

Roasted Marrow Bones image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

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